In yet another stunning narrative of my life thus far, not a week after I finally got around to getting a subscription to that bastion of American food magazines, Gourmet, did I get an email notifying me of its imminent demise. By demise I mean that they’re no longer printing it, in case you did not know. I cried every day until my two and only issues arrived, and then I went shopping. You might think this would be a segue into a recipe from Gourmet, but as it has substituted the remaining issues in my subscription over to Bon Appétit (which I subscribed to anyway the same time as Gourmet), I felt it was appropriate to start with Bon Appétit as well.
